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Development of a Healthy, Nutritious, and Delicious Tiesa

...
(Pouterla campechiana) Potvoron
Doreena Jean M. Padilla, Olivia I, Saddul,
Gladys Mae R. Laborde
Maribel C. Balagtas & Lorcelie B. Taclan

Abstract
anistel (ruit :t.lSOknown as tiesa, bas a scientific name Pouteria

C campechiana, is 3 yelkrw-colored tropical fruit but unlike other

fruits, it is not juicy and sweet. The development of tiesa into
polvoron was the main purpose of this study. Ties. fruit was dehydrated and
ground. Results showed that ground dehydrated ties. fruit has. dark orange
color and gritty texture. This \\'3S added to the classic recipe for polvoron,
Three trials were conducted to standardize the procedure and ingredients, The
developed tiesa polvoron is a 10\\' fat, sweet delicacy. It is a good source of
eatcium, phosphorus. and vitamin C. It has more fiber, niacin, and viulillin
A compared to the- classic polvoron. This research also determined the
acceptability of riesa polvoron in terms of appearance, aroma, flavor, and
texture. TIle respondents of the study were 60 grade two students of Puting
Kahoy Elementary School who were selected through purposive sampling.
The responderus evaluated riesa polvoron using a modified sensory cvafuauon
form based on seve-npoint facial hedonic scales. Frequencies and percentages
were analyzed using Microsoft Excel. The study revealed that tiesa polvoron
were liked very much in all the criteria, These results led to the conclusion
that tiesa polvoron is heahhy, nutritious, and delicious.

KC)1Jt'ords:Pouterta campechtana. healthy, nutritious

I. I:-ITRODUCTION cially children do not like to eat tiesa. Some

do not like its appearance while oihcrs do
Canistel fruit (tiesa) is an indigenous fruit not like its taste and texture. For this reason,
with high nutritive-value. It is an excellent many disregard this fruit, This is the reason
source of carotene (provitamin A) which for its cheap price.in the market.
is needed for healthy eyesight, It also has The Philippines is blessed with this
fair levels of carbohydrates. niacin, ascorbic. indigenous fruit which, if processed and
acid. iron, protein, calcium, phosphorus, ihi- sold can be. a source of income for the fam-
arnln, and riboflavin (Balerdi, 2014). Uy or even a profltable conuuodtry for busi-
On the other hand, many people. espe- ness and industry.
 many • Polvoron molder: used to shape
ippine households. It is one of the Filipino the polvoron mixture
favorite snack or dessert It is powdery and - Scraper: used to remove [he ex-
sweet made from a IUiXlute of toasted tlour, cess ingredients in the molder to
powdered milk, sugar. and melted butter. make the sizes equal
Other ingredients like pinipig or chopped • Sifter: used 10 separate aJld re-
nuts may be added. move the large pieces of'tiesa
This study was conducted to enhance grounds
the sensory characteristics of tiesa from a ..Skillet: used (0 toast and melt [he
neglected fruit to a rnouthwatering delicacy. ingredients
Specifically, this study aimed to establish a • Spoon: used for pressing the pol-
standardized recipe for uesa polvoron: to voron ingredients in the molder
determine the nutritional content of uesa • \Veighing scale: used fOI' mcasur-
polvoron: 10 calculate the selling price of ing the ingredients by l11aS5 or
tiesa polvoron: and 10 conduct a se-nsory ,,'eighl
evaluation in terms of appearance, aroma, • whisk: used [0 mix alllhe ingre-
flavor, and texture oftiesa potvoron. die-ntsin the mixing 00\\'1
• wocdeo SPOOll:used in mixing
[I. METHODS the ingredients during cooking

I. Materials Ingredients.
Equipment. •Tiesa grounds
• rreeaer: used to keep the shape -Alt-purpose flout
and fimllless of polvoron. -Powdered full cream milk
• Grinder: used to reduce the size -Sugar
of dehydrated tiesa. -Buuer
• Multi Commoduy used as a heal
Pump Dryer (MCHPD): to remove II. Procedure
the moisture content of iiesa, This
belp lengthen the shelf life. Figure I shows the development process
• Stove: used (0 provide heal for of'tiesa polvoron,
cooking.
Preparation of ttesa, Tiesa was ob-
Utensils. rained :1t the market, Some were also col-
• Cellophane: used to wrap [be lected from the neighborhood where the
polvoron fruit usually fell off the trees but disregard.
• Covered container: used in freez- ed by many. The fruit was washed, peeled
ing the tiesa polvoron and cut into 3mm thickness before dehydra-
• Measuring cups: used in measur- tion.
lng (he flour. sugar and buuer Dehydration and grinding pro-
-Mixing bowl: used as a container (("55. The dehydration was done using the
in combining all the ingredients Multi Commodity Heat Pump Dryer

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(MCHPD). This drying condition ensures that the original nutritional properties of tiesa
were retained after 24 hours of dehydration. Grinder was used to reduce the size or dehy-
drated tiesa..After grinding, tiesa grounds were produced. The tiesa grounds is nOI pow-
der-like rather it is raisin-hke creating a chewy texture.

Detertnlne product spectncatlou, Tiesa polvoron is 3 yellow and sweet delicacy. The
shape is round orany other desired shape depending on the availability of the molder. Iican
be wrapped in colorful cellophane like the classic Filipino polvoron. It also has a chewy
texture due to the presence of fruit grounds. The aroma is inviting that complements its
sweet and milky taste. Tiesa polvoron is packed with essential nutrients for the body,

Determine the Ingl'edlents and procedure. The classic. Filipino recipe for polvo-
1'011was modified by Incorporating tiesa grounds to produce uesa ft3\,01\.,"'(( polvoron. Tiesa
grounds were used as the main ingredient of polvoron. Skimmed milk. sugar. and butter
were added to come up with a tasty and nutritious polvoron.
Three experimental trials were done before recipe standardization to determine the best
proportion of ingredients.

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Flgul'e I: PIVClS.)~
Fh"JI o/,liestJ PO/VOIVIJ

First experiment, Table I shows the Ingredients and the quantity of each ingredient
for (he first expcrimem. TIle purpose of ure first experiment was 10 determine if tlesa pol-
voron is acceptable even wiihout ftt)ur.TIle tiesa grounds were roasted in loy,'fire for three
minutes. In a mixing bowl roasted tiesa grounds. milk. and sugar were combined. Butter
was melted in low fire and put into the dJ)' mixture. The mixture was shaped using polvo-
ron molder, The finished product was placed in the freezer for 15 minutes.
Table I:
 Deq4opnu,-"( of:t "talllty, NUl:ritIoul, and DtlldouJ Til'sa (Poultria aJnpt'<'hiau) Poh'oroa

Ingredlents Household ~'Ieasurements

Ilesa grounds \4 cup
Powdered Whole Milk Ylcup
White Sugar 1.4 cup
Butter 2 tablespoons

Second experiment. Table 2 presents the ingredients and the measurement of each
ingredient for the second experiment. The purpose of the second experiment was to corn-
pate the acceptabituy of polvoron with all-purpose flour and without all -purpose flour
made in the titsl experiment,
ln ihe second experiment flour was added. In addition, skimmed Inilk and brown sugar
were used instead of whole milk and white sugar to make il healthier, There were little
changes in the procedure used In the fust cxperimenr. TIle uesa grounds were roasted
in 10\\1 fire for three minutes. In additiou, all-purpose llour was healed for (,VO minutes
separately In a mixing bowl roasted tiesa grounds. , milk, and sugar werecombined, The
buner \VOSheated in 10\yfire and combined with tJle dry ingredients. Atle,r mixing well the
mixiure was shaped using potvoron molder, The finished product was placed in the freezer
for 15 minutes,
Table2.
Rt'Cp:" lor Inc .fUCOIJQcrecnilJuol o/,/cS/! po/voroo
Ingredients Household ~1easurf'nJent.s
Tiesa Grounds Ylcup
All Purpose Flour '11 cup
Powdered Skimmed Milk \1 cup
Brown Sugar 'A,cup
Butter 2 tablespoons

Third experiment. Table-3 shows the ingredients and the measurement of each
ingredient for the third experiment. The purpose of the third experiment \\135 10 compare
the acceptability of'tiesa polvoron with the ratios of 3: I and I: I (tiesa grounds: all-purpose
Hour).
Table3.
otile$/}j1(J/vunJn
1?~'Clpemr Ihe third e..rpt..·rilJ1t)1I1
Ingredients t-Iousehold~1fasu~ments
Tiesa Grounds 1,1,. cup
All Purpose Flour V.cup
Powdered Skimmed Milk '11 cup
Brown Sugar 1,4 cup

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Butter 2 tablespoons

Determine the acceptability of the product. The produced polvoron in each trial were
evaluated by fourth year nutrition and dietetics students and facul1y.On the third trial, in
addition to the usual evaluators. graduate students of Doctor of Public Health evaluated
the product
The evaluators answered the sensory evaluation form and gave tbeir comments and sug-
gesiions 10 improve the product in terms of appearance, aroma, flavor, and texture.

Standardize the product. In generating a standardized product that ensures the quality
and quantity production of tiesa polvoron, the researchers did another three trials using
the recipe on tbe third experiment, The same ingredients, measurements, utensils. and
equipment were used for the three trials. In addition. the-same procedure was applied for
uie three trials. The purpose of recipe standardization is to produce tiesa polvoron with the
sante taste. color, texture. and aroma on different trials. Accumcv in measurements and
specificauon of ingredients, materials, and procedure were observed.
Colored cellophane ,vhich is commonty used in the polvoron products was adopted in
this study because these materials are proven and tested as an effective packaging material
for polvoron products,

Determine the nutritional value. Food Composition Table (FCT: 1997) and Micro-
soft Excel 2013 were used in determining the nutrient content of tiesa polvoron, Edible
portion (EP) weights of each ingredient were also determined. The nutrient content was
calculated using the following formula:

(FCT Value+ 100) x EP \\1. (g)

Nutrient adequacy ratio ,V3S also computed based on the recommended energy nutrient
intake (RENT) and diet prescription for 7-9 years old. The formula used 10 determine the
adequacy was: (Nutritional Content + RENI) x 100

Determlne Ihe selling prtee. Selling price (SP) was determined using the factor
meihod, Food COS1was 4<1'/.. thus lll(~mark-up used was 1.5 The formul« for computing
the retailed price is:

(Total COSI+ Yield) x Mark-up = SP

Evaluation of the product. Purposive sampling \\'3$ employed in the selection of

Ule respondents of this study. Purposive sampling is based on selecting the individuals
as samples according to the purposes of the researchers as the controls (Calmorin et 31..
2007). The chosen respondents were 60 grade two students from PUlingKahoy Elementary
School. Target group were children because they usuaUy ignore tiesa fruiL The respon-
 Deq4opnu,-"( of:t "tallhy, NUl:ritIoul, and DtlldouJ Til'sa (Poultria aJnpt'<'hiau) Poh'oroa

denrs evaluated tiesa polvoron using a modihed sensory evaluation (orin based on seven
point facial hedonic scales. The stude-nts were instructed to evaluate the acceptability of
tiesa polvoron in tenus of appearance. uroma, flavor; und texture by checking the facial
hedonic scales <L, a retlecuoa of theif feelings for 11lC product during the evatuarion,

III. RESULTS AND DISCUSSIO:-;

The results presented include the standardized recipe for tiesa polvoron. nutritional
value, seUing price, and ac.ccp13bilityin terms of appearance, arcma, flavor, and texture.

I. Standardized recipe

Three experiments were done to determine the ingredients and procedures needed to
create ticsa polvoron based 011 its determined specification. In addition, three trials were
conducted to determine the exact measurements of the ingredients. equipment, utensils and
procedures needed to come up with a unifonn quality and quantity. The recipe standardiza-
tion is use tid for recipe enlargement.
According to the evaluators, tJ\eappearanceof tJ\eproduct in ll)(~first experiment was
acceptable: however, most evaluators dislike the consistency and taste. The texture of the
tiesa grounds that made il difficuh 10 chew \''<15 the main reason for unacceptable pcoducl.
On the second experiment. most of the evaluators liked the polvoron with all-purpose
flour more than wiihout all-purpose flour III terms of appearance, aroma, flavor and texture.
On the third experiment. most of the evaluators choose the 3: I ratio of'tiesa grounds and
afl-purpose flour in tenus of appearance, texture. and taste on {he third experiment.
The recipe created on the third experiment was used in standardized recipe trials. Table
4 shows the standardized recipe of tiesa polvoron. The yield of'thc recipe is 24 pieces. The
polvoron contains 20g mixture per piece. It can be done for 30 minutes.

These are the procedures in making tiesa polvoron:

-Measure aU the ingh-..dients.
-Slightly roast the uesa grounds
and all-purpose OOUI'separately for
three minutes in low tire.
- Combine aJllh~dry ingredients in
the mixing bowl,
·Meh the butler and put (he melted
butter in to the dry mixture.
-Press the molder in the polvorcn
mixture.
- On it plate, push dIe eje<:corhandle
to release the molded polvoron .
• Place it in a container 311dfreeze

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for 15 minutes.

Table 4:
Sr.ll1(/IlI'(/lzMIWipt> Ot'IICsb poll/OrolJ
Ingredients lit! ~l.a,. EPwt.(g)
Tiesa Grounds Y.. cup 180
All Purpose Flour y,. cup 60
Powdered Skimmed ~cup 120
Milk
Brown Sugar y,. cup 60
Butter 2T 30

ll, Nutritional value

Table 5 presents the nutritional content of tiesa polvoron per piece. Il also shows rec-
ommendation for each nutrient based 00 the Recommended Energy
Nutrient Intake (RENl), and diet prescription of children ages 7-9 years old.
Tiesa polvoron is energy-providing food. where one piece (20g) of polvoron provides
60 kcal. Carbohydrate is the main energy provider: it has 9.6 S (38kcal) per piece while fat
provided the least. with only 1.2 g (II kcal} per piece.
Table 5:

Co,u~,u Die1 R., 1M

Ellcrg)' (keah 66.00 1600.0 ·to
Protein (g} 1.50 43.0 ;.8
Fat (g) 120 47.6 1.5
ClUbohydmt. (g) 9.60 1-49.9 3.8
OiClllry Fiber (1;) 0.70 2;.0 1.8
Cn1cium fmg) 76.00 700.0 tl.O
Phosphorus (mg) 50.00 500.0 to.O
11On(mg) 0.50 t 1.0 O.t
Vitunin A (!-IS RE) 22.00 400.0 6.0
Thillmin fmg) 0.03 0.70 4.36
Ribol1:l\ in (rug) 0.05 0.70 7.14
Niocin(mg. 0.08 9.00 0.8.
Vitamin C (m~) 4.00 35.00 t 1.00
Table 5 also presents Ute nutrient adequacy ratio (NAR) expressed in percentage. Jt is
based on 7-9 years old nutrient requirements.
Results show thai one piece of tiesa polvoron provides a variety of nutrients. A food
product 'Vilh ~IOO;'or RENI is a good source of nutrients based on the guide-Hiles for use
of nutrition and health claims from Codex btlemalionaIFoodSlandards(2013).This cri-
leria sho\vs that riesn poh'oron is a good source of C3lcium, phosphorus. and vitamin C.
 Deq4opnu,-"( of:t "tallhy, NUl:ritIoul, and DtlldouJ Til'sa (Poultria aJnpt'<'hiau) Poh'oroa

The amount of other nutrients. however, provided in one serving of tiesa polvoron was
not adequate to declare that tiesa polvoron is a good source of these nutrients. On the other
hand. iiesa potvoron is low in Cht as its fat content is $JH per portion or reference amount
customarily consumed (RACC) as stated in Codex Intemntional Food Standards (2013).
The developed. tiesa polvoron has lower fat content than the usual polvoron because of the
replacement of whole milk 10 skimmed milk.
In addition it is a source of fiber. It contains O.7g fiber per portion (20g) or 3.5 g pel'
100g. COOexInternational Food Standards (2013) Slated that products containing 3 S of
fiber per IOOg of food can claim that il is a source of dietary fiber.

III. Selling price

Table 6 indicates the computation for the food cost of the product. Possible reta-iled
price of each polvoron is presented after (able 6,
Table 6:
Fo()(1 cos/inS! "Flie.wl (}(JlvOIr>n
fngredierus EP \\1. Unit Price TOlal
(~l er emrn Ph .
Tiese grounds l80 0.110 21.6
Flour 60 0.051 3.11
Milk 110 0.184 34.08
Sugar 60 0.06 3,6
Butter 30 0.3 9
TOTAL PRICE 71.40

(71.40.;. 24)=2.98 Food cosl

1.98, 2.5 = 7.45 Seiling price

Based on the costing, the total food cost to make 24 pieces of polvoron is Php. 71.40.
Thus. the food cost for each polvoron is Php. 2.98. and the selling price per piece is Php.
7.45. TIle mark-up used was 2.5. This included the utility fee. packaging material and
mark-up for man power.
The usual price of polvoron is ten pesos per piece. thus, the price of tiesa polvoron is 3
reasonable price.

III. Sensory evaluation

The chosen respondents were students from the grade two level (children ages 7 - 9
yea", old) at Puting Kahoy Elementary School. Sixty pupils were given a chance to taste
and evaluate the tiesa polvoron.
Figure 2 illustrates preference rating from evaluators regarding the sensory attributes
of tiesa polvoron in terms of appearance. aroma, flavor. and texture.
Most of the students (85%) like very much me appearance and combination of \vhi(e
and orange color of the uesa polvoroo. Only one student (2%) like il slightlY.

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Results also show that 50 (83%) srudents indicated (hal they 1ike very much the taste
of liesa pctvorce, while 6 (100/0)like it modennely and only 4 (7%) neither Likenor dislike
the tiesa polvoron.
Sensoryevaluation 011 texture shows that 50 (83%) students liked \ ery much the texture
or the mouth feel of uesa polvoron. On the othethand,3 (5%) studentsdislike the texture
vel)' mucb,
Results indicate {hat 5J (85tyCl)srudents liked vel)' much the MOInaof'thc tiCSI}
_polvoron
and only 3 (5%) dislike moderately the aroma,
The results reveal that majority of the students like very much Ole tiesa polvoron in
terms of appearance, aroma, flavor. IlJJd texture. Thus, nesa polvoron is acceptable among
the grade 2 elementary students.

...llke very much

'"

iii Neither- like nor

..
d<:o!ike
lit Dj~6;esl~hUv

o .L I•
.. D(!;Ilkevery much

Sens.orvAttributes

Figure 2. 011each seIJSO/y o//noll/e;,· o/'//t!S!/po/varon

Pre/e!p/l{.'C! /';J{li~GFS

rv. CONCLUSION
Overall, the development of polvoron "lith tiesa as the main ingredient is possible. The
development of tiesa polvoron changed the sensory attributes of tiesa from an undesired
fruit to a mouthwatering delicacy.This polvoron is considered as healthy snack and dessert
because it is low in fat bUI a source of dielfilY fiber. It is also a good source of minerals
such as calcium and phosphorus: and vitamins such as vitamin C. The tiesa polvoron was
acceptable among grade 2 elementary stude-nts in all sensory attributes evaluated. with
appearance and aroma to be the most preferred attributes. Tiesa polvoron can be sold III a
reasonable price of P7.45 per piece.
The development of tiesa polvoron contributes to the wide range of polvoron choices.
Itgives not just a sweet t.real bUIa healthy and nutritious flavored polvoron.
 Deq4opnu,-"( of:t "tallhy, NUl:ritIoul, and DtlldouJ Til'sa (Poultria aJnpt'<'hiau) Poh'oroa

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